Appetizers & Sides

Black Bean & Corn Salsa

May 13, 2020 by Nicole 1 Comment

I have a bean salsa recipe already on the blog that is absolutely delicious, but comes with a rather long ingredient list. (Don’t judge the quality of the blog post if you check it out—it’s so old!) Today’s black bean and corn salsa recipe is a simplified version of that. Under 10 ingredients, just dice, chop, mix and enjoy. Even the most novice of home chefs will find success with this one. 🙂

Black Bean & Corn Salsa

If you’re making this black bean and corn salsa for a large party or event, I’d double the ingredients as they’re listed. The portions below are perfect for me and Joe to store in the refrigerator and eat through the weekend. But if you’re entertaining, double it up!

You can get creative with customizing this recipe. If the majority of it is going to be consumed the day it’s made, I’ll add in some avocado. Chopped bell pepper is another good add-in. Serve with chips or as part of a build-your-own taco bar (now I’m party planning for the summer in my head).

Similar / Pairing Recipes

If you like this black bean and corn salsa, check these out:

The Bean Dip – This is the bean salsa I linked to earlier in the post. More ingredients, equally delicious.
Spicy Baked Tofu – Combine this spicy baked tofu with this salsa and some brown rice for a yummy taco bowl.
Cherry Sangria – If you’re hosting a summer party, serve up this salsa and some delicious cherry sangria.
Pineapple Avocado Salsa – I like making this salsa as a topping for grilled fish. I don’t really eat fish, but Joe is obsessed!

Enjoy this corn salsa recipe! I think I like the next-day leftovers even better than the freshly made salsa. A little marinating over night … *chef’s kiss*

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Dips & Spreads, Gluten-Free, Recipes, Vegan, Vegetarian Tagged With: corn salsa, salsa

Loaded Vegan Nachos

October 21, 2018 by Nicole 2 Comments

Note to self: Only make these when having friends over or you WILL eat the entire pan yourself. These loaded vegan nachos with shredded jackfruit were my lunch and my dinner on Friday. Whoopsies.

These would make for the perfect game day appetizer if you have plant-based guests over (or are plant-based yourself). And I use “game day” as a general term because I honestly can’t keep up with what teams are playing right now. I don’t know what sport is on any given day but I’m confident there is a game on—Go SoxPatriotsCelticsBruins.

When it comes to picking a vegan shredded cheese, the brands I’d recommend for this recipe are Go Veggie Mexican Shreds or Daiya Cheddar Style Shreds. There are probably some other great ones out there (leave your recommendations in the comments!), but those are the two I’ve tried and like.

If you’re new to vegan shredded cheese, I want to set realistic expectations here. It’s different from cheese cheese in texture and taste. Don’t get me wrong, the taste is good, but it’s not quite the same and won’t melt quite the same. In a recipe like this with a ton of other flavors going on, you’re not going to notice the difference. Joe is always super suspicious of dairy alternatives and he absolutely loved these nachos. They’re delicious! But if you’re wary, you can always use regular shredded cheese instead.

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If you’re looking for other jackfruit recipes, try:

Go Pats! And Red Sox! And Celtics? Bruins? What season is it?? 😉

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Recipes, Vegan, Vegetarian

Easy Vegan Nori Wraps

August 26, 2018 by Nicole Leave a Comment

These vegan nori wraps are easy to make and totally customizable. The general equation is: nori wraps + hummus + veggies = delicious lunch. I’m using the edamame hummus recipe I shared last week and going with carrots, cucumber, sprouts and avocado as my filling. Highly recommend this combo, but get creative!

I don’t add any other sauces because I find the hummus and avocado give me all the creamy texture I need, but you could always dip in soy sauce/wasabi or a peanut dipping sauce if you’re looking for a little something extra.

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Nori Wrap Notes

They don’t store very long (at all). These are best enjoyed the same day you make them, as the nori will get soggy when stored in the refrigerator. I recommend making all the components of the nori wraps (cut your veggies, prepare your hummus) and storing those. That way you can quickly assemble a wrap when you want it without worrying about creating soggy leftovers.
You can enjoy these sushi-roll style as well. Once you have your roll, instead of cutting in half like a sandwich wrap, you can cut into 1 1/2-inch slices like a traditional sushi roll. You can even dip them in a little soy sauce and wasabi!

The backdrop I used to photograph these vegan nori wraps reminds me of elementary school picture day—anyone else?? All that’s missing is a gap-toothed eight-year-old wearing a headband and sitting on a stool with her arms crossed in her lap (lol).

These wraps aren’t quite that cute, but they sure are delicious—highly recommend making this week for an easy lunch or snack option.

xo Nicole

Filed Under: Appetizers & Sides, Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian